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Artigo de periodico
Main characteristics of peanut skin and its role for the preservation of meat products (2018)
Lorenzo, José M; Munekata, Paulo Eduardo Sichetti ; Sant'Ana, Anderson Souza; Carvalho, Rafaela Baptista; Barba, Francisco J; Toldrá, Fidel; Mora, Leticia; Trindade, Marco Antonio
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: AMENDOIM, CARNES E DERIVADOS, PROANTOCIANIDINAS, COMPOSTOS FENÓLICOS, FLAVONOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, José M et al. Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, v. 77, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2018.04.007. Acesso em: 02 nov. 2024.
APA
Lorenzo, J. M., Munekata, P. E. S., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., et al. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, 77, 1-10. doi:10.1016/j.tifs.2018.04.007
NLM
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Vancouver
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Parte de monografia/livro
The use of natural antioxidants to replace chemical antioxidants in foods (2017)
Lorenzo, José M; Domínguez, Rubén; Trindade, Marco Antonio; Munekata, Paulo Eduardo Sichetti; Baldin, Juliana Cristina; Franco, Daniel
Source: Strategies for obtaining healthier foods. Unidade: FZEA
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, RADICAIS LIVRES, OXIDAÇÃO, TECNOLOGIA DE ALIMENTOS, ALIMENTOS NATURAIS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, José M et al. The use of natural antioxidants to replace chemical antioxidants in foods. Strategies for obtaining healthier foods. Tradução . New York: Nova Science Publishers, 2017. . . Acesso em: 02 nov. 2024.
APA
Lorenzo, J. M., Domínguez, R., Trindade, M. A., Munekata, P. E. S., Baldin, J. C., & Franco, D. (2017). The use of natural antioxidants to replace chemical antioxidants in foods. In Strategies for obtaining healthier foods. New York: Nova Science Publishers.
NLM
Lorenzo JM, Domínguez R, Trindade MA, Munekata PES, Baldin JC, Franco D. The use of natural antioxidants to replace chemical antioxidants in foods. In: Strategies for obtaining healthier foods. New York: Nova Science Publishers; 2017. [citado 2024 nov. 02 ]
Vancouver
Lorenzo JM, Domínguez R, Trindade MA, Munekata PES, Baldin JC, Franco D. The use of natural antioxidants to replace chemical antioxidants in foods. In: Strategies for obtaining healthier foods. New York: Nova Science Publishers; 2017. [citado 2024 nov. 02 ]
Artigo de periodico
Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS (2016)
Munekata, Paulo Eduardo Sichetti; Franco, Daniel; Trindade, Marco Antonio; Lorenzo Rodríguez, José M
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, INDÚSTRIA DE BEBIDAS, CERVEJA, FLAVONOIDES, FOLHAS (PLANTAS), TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MUNEKATA, Paulo Eduardo Sichetti et al. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, v. 68, p. 52-58, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.11.017. Acesso em: 02 nov. 2024.
APA
Munekata, P. E. S., Franco, D., Trindade, M. A., & Lorenzo Rodríguez, J. M. (2016). Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, 68, 52-58. doi:10.1016/j.lwt.2015.11.017
NLM
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017
Vancouver
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017
Artigo de periodico
Influence of peanut skin extract on shelf-life of sheep patties (2016)
Munekata, Paulo Eduardo Sichetti; Fernandes, Rafaella de Paula Paseto; Melo, Mariza Pires de; Trindade, Marco Antonio; Lorenzo Rodríguez, José Manuel
Source: Asian Pacific Journal of Tropical Biomedicine. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, VIDA-DE-PRATELEIRA, ANTIOXIDANTES, AMENDOIM, CARNES E DERIVADOS, OVINOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MUNEKATA, Paulo Eduardo Sichetti et al. Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, v. 6, n. 7, p. 586-596, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.apjtb.2016.05.002. Acesso em: 02 nov. 2024.
APA
Munekata, P. E. S., Fernandes, R. de P. P., Melo, M. P. de, Trindade, M. A., & Lorenzo Rodríguez, J. M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, 6( 7), 586-596. doi:10.1016/j.apjtb.2016.05.002
NLM
Munekata PES, Fernandes R de PP, Melo MP de, Trindade MA, Lorenzo Rodríguez JM. Influence of peanut skin extract on shelf-life of sheep patties [Internet]. Asian Pacific Journal of Tropical Biomedicine. 2016 ; 6( 7): 586-596.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.apjtb.2016.05.002
Vancouver
Munekata PES, Fernandes R de PP, Melo MP de, Trindade MA, Lorenzo Rodríguez JM. Influence of peanut skin extract on shelf-life of sheep patties [Internet]. Asian Pacific Journal of Tropical Biomedicine. 2016 ; 6( 7): 586-596.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.apjtb.2016.05.002
Artigo de periodico
Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo Rodríguez, José M; Munekata, Paulo Eduardo Sichetti; Melo, Mariza Pires de
Source: Food Control. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, OVINOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA, PERCEPÇÃO DE COR, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, v. 63, p. 65-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.027. Acesso em: 02 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo Rodríguez, J. M., Munekata, P. E. S., & Melo, M. P. de. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. doi:10.1016/j.foodcont.2015.11.027
NLM
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027

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